Whenever I have company over, this is one of the appetizers that I like to serve up. They look fancy, and if you like mushrooms, they are amazing. If you don’t, then I just say more for me…just kidding. I always have several options because I know it isn’t uncommon for people to not like these. I know that when my sister and brother-in-law are coming, I better make a double batch. We all love them! Check out what they are saying about this recipe over at Group Recipes:
“Not only are the stuffed mushrooms extremely delicious they are so easy and quick to make.”
These are going to disappear really fast, so make sure you prepare plenty!
Ingredients
2 pounds medium mushrooms
6 tablespoons Country Crock margarine
8 ounces of Philadelphia cream cheese, softened
2 tablespoons chopped onion
Instructions
Remove mushrooms stems, chop enough stems to measure 1/2 cup.
Cook half of the mushroom caps in 3 tablespoons of margarine over medium heat, 5 minutes and then drain.
Repeat with the remaining mushroom caps and margarine.
Combine cream cheese with chopped stems and onions.
Fill mushroom caps.
Place on cookie sheet and broil until golden brown which should be between 5-8 minutes.
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Quick Tip: Add crumbled bacon bits to the cream cheese blend.
Thanks again to Group Recipes for this simple and yummy recipe.